Korean cooking forum topics:
You used red cabbage?
I’m curious what that tastes like.
It’s interesting in that it has the look and texture of blaukraut and a flavor similar to sauerkraut and the spiciness of kimchi. It wasnt as crunchy as kimchi, it was softer like sauerkraut. The reason I used the red cabbage was that I had it in my garden. It went very well with the beef and pork of hamburger and hotdog.
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